Meat Tart

250 g flour (spelt, rye and buckwheat or other combination with spelt)

1 teaspoon sea salt

100 g melted butter

1 egg yolk

pinch of baking powder

2 – 3 tablespoons cold water

3 – 4 tablespoons roasted red pepper sauce or tomato sauce

For the filling:

300 g minced pork meat

1 onion

sea salt, pepper

spices per your wish

1 egg white

Preparation

Knead the dough from listed ingredients. Leave two tablespoons of flour for sprinkling and divide it into two parts. In a meantime chop onion and fry it on little oil and water until become translucent, add meat and continue frying until meat change color. Add salt and pepper and spices per your wish. Grease 25 cm mold for tart and take one part of the dough, stretch it into 30 cm diameter, put into mold and insert the edges of the dough onto the edges of the mold. Add one egg white into chilled meat and arrange over the dough. Stretch other part of the dough into the size of the mold and merge edges well. Pierce with toothpick on few places and put in preheted oven on 180 degrees to bake some 30 minutes.